Green Shakshuka
with pita bread
Shakshuka is a Mediterranean egg dish that always gets great reviews for being easy, quick, and a surefire way to pack extra vegetables into dinner. This new version features tons of greens and even a green salsa to add moisture and flavor.
Smarts #1: It will seem like you have a lot of leeks for this recipe, but they will reduce way down as they cook. Smarts #2: Chopping the baby spinach ahead of time helps it to cook down easily to combine with the other ingredients.
Ingredients
- Zucchini - 1 lb, finely chopped
- Leeks - 2, chopped
- Baby spinach - 5 oz, chopped
- Garlic - 3 cloves, chopped
- Pita bread - 4 rounds, wedges
- Avocados - 1, chopped
- Cilantro leaves - 3 Tbsp, chopped
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Green salsa / Salsa verde - 1/2 cup, plus extra for serving
- Eggs - 8
- Yogurt, plain or Greek - for serving
Nutrition Facts
Prep
- Zucchini / Leeks / Spinach / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Pita bread - Slice into wedges. (Can be done 1 day ahead)
- Avocados / Cilantro - Prep as directed.
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Make
- Turn on the oven’s broiler. Spread pita wedges out on a sheet pan and set aside (wait to toast them until right before serving).
- Heat a large saute pan or skillet (use one that has a lid) with oil over medium heat. Add leeks and cook, stirring frequently, until leeks are very tender, 6 to 8 minutes. (If the pan looks dry at an point during cooking, add a splash of water.)
- Stir zucchini into leeks and saute until zucchini is nearly tender, 3 to 5 minutes more.
- Stir in cumin, garlic, and spinach and stir everything together until spinach wilts (putting the lid on the pan for a minute will help to speed it along).
- Stir in salsa. Taste and season with some salt and pepper.
- Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.
- Lower heat to low-medium and cover pan with a lid. Cook until whites are set and yolks are done to your liking, ~5 minutes.
- While eggs finish cooking, slide sheet pan with pita under the broiler and toast until lightly crisped, 2 to 4 minutes.
- Serve shakshuka with avocados, cilantro, and yogurt on top. Enjoy with pita.
Nutrition Facts
Reviews
Ratings
Most Helpful
Delicious and easy. Plan on cooking for eggs for at least 10 minutes unless you want them to be raw.
1 Helpful17 reviews
Very good and easy. I think the verde salsa really made it for us since we bought a small crafted jar - super yummy. 5 minutes made our eggs too well cooked - maybe because I made fewer portions with only a thin coat of vegetables on the bottom.
0 HelpfulFine, but not a favorite. The flavors were nice but it was lacking texture. We wound up eating it with tortilla chips instead of pita to get some crunch. I think adding a heartier veggie or some chopped nuts would help a lot. Neither of us opted to eat the leftovers which is rare. We always cook for four and use two portions for lunch the next day.
0 Helpful